Creamy And Rich Cheese Sauce
|Butter margarine||2 Tablespoon|
|All purpose flour||2 Tablespoon|
|Dry mustard||1⁄2 Teaspoon|
|Milk/Light cream||1 Cup (16 tbs)|
|Sharp cheddar cheese||4 Ounce, grated (1 Cup)|
1. In a small saucepan, add butter and melt on a low flame till golden in colour. Ensure it doesnt brown. Remove from heat.
2. To this melted butter, add flour, mustard, salt and pepper and stir until smooth. Add milk or light cream, in small quantities, ensuring that you stir after each addition. Return to heat.
3. Bring the mixture to boil over medium heat, while stirring continuously. Reduce heat and simmer for 3 minutes. Add grated cheese and stir till cheese melts. Use as required (makes 1 1/2 cups).
4. Serve warm with Baked Cheese and Corn Fondue (see recipe).
Use a whisk to stir in flour to the melted butter. This makes stirring easy. Also, it reduces chances of lump formation when milk is added to the flour-butter mixture.
If Cheese sauce gets lumpy or thick because of cooling down for a longer duration, you can thin it using warm milk or light cream in small quantities. In such cases, add warm milk/ light cream and whisk well.